Gluten free, dairy free chocolate chunk cookies
Gluten free, dairy free chocolate chunk cookies
These cookies are soft in the middle with crisp edges, and perfectly balanced between sweet and salty. Made with ground almonds, ground flaxseed and coconut sugar, they are designed to support stable energy and reduce inflammation.
Why this recipe works
Ground almonds provide healthy fats, fibre and a little protein to stabilise blood sugar and support inflammation control.
Ground flaxseed adds healthy fats and extra fibre, helping to reduce inflammatory pathways and support gut health.
Coconut sugar offer a lower glycaemic sweetener option compared to refined sugar.
Dark chocolate (70% +) is rich in antioxidants ad support mood and brain health
Gluten free, dairy free chocolate chunk cookies
Ingredients
Makes 12 cookies
150g coconut sugar
90g melted coconut oil
1 egg
140g ground almonds
40g ground flaxseed
1 tsp vanilla extract
1/2 tsp bicarbonate of soda
110g dark chocolate (70%+), chopped or bashed into chunks
flaky sea salt to finish
Method
In a bowl, mix together the coconut sugar and melted coconut oil until smooth.
Whisk in the egg and vanilla extract until fully combined.
Add the ground almonds, ground flaxseed and bicarbonate of soda, then fold through the chopped dark chocolate.
Allow the dough to rest at room temperature for 10 minutes to let the flaxseed hydrate.
Transfer to the fridge and chill for 1 hour.
Preheat the oven to FAN 170
Roll the dough into golf ball sized portions and place 6 balls per baking tray, lined with parchment paper. Leave space for the cookie dough to spread.
Bake for 10-12 minutes until the edges are set and slightly golden.
Cool completely on the tray and finish with flaky sea salt.
Freezing - for the best texture, freeze the dough balls and bake as needed from frozen. Add an extra 1-2 minutes on the baking time
Shop the ingredient (UK)
Kitchen staples
odourless coconut oil - all the benefits of cooking with coconut oil but none of the taste!
Flaxseed - ground, organic, cold milled
